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Crispy-skinned baked potatoes (V)

potatoes 01


At Thyme Supper Club, we struggle sometimes with having enough oven space for everything we need. These potatoes are a bit of a godsend, as they can be prepared hours in advance and then just reheated ten minutes before serving, without losing any of their crispy deliciousness.

 

The recipe given below is the most simple one, just with butter and parmesan, but you can experiment with other flavourings to great effect. Sour cream, roasted garlic, almost any kind of cheese, spring onions and bits of bacon or ham are the usual candidates, but there are many more.

 

The oven temperature given here is quite a bit hotter than the usual one suggested for baked potatoes; I find the hotter temperature gets the skins really nice and crispy.

 

Serves 4 as a side dish

 

4 medium to large floury potatoes

olive oil

50g butter

a little grated parmesan

 

Preheat the oven to 220°C.

 

Scrub the potatoes, dry them, and dig out any eyes or blemishes with the point of a knife.

 

Pierce them several times each with a fork (this will stop them exploding in the oven) and rub olive oil all over the surface of each potato. Place onto a baking sheet, or directly onto the bars of the oven, sprinkle with a little coarse salt and bake for about 1 hour, 15 minutes, turning once, halfway through.

 

After baking, halve the potatoes lengthways, and remove the soft potato insides, leaving the crispy skins intact. Mash the insides with the butter, a little salt and pepper and put back into the skins. Sprinkle the tops with the parmesan.

 

Shortly before you are ready to eat, put the filled potato halves back in the hot oven for ten minutes to heat through, until the cheese on the top has melted and slightly browned.

 

Serve immediately.


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